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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Zangari Family
Added: Saturday, May 13, 2006


8-6" tortillas
1/2c. chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2T. butter
3T. all-purpose flour
1-8oz. carton dairy sour cream(I substitute with plain yogurt)
2c. chicken broth
1 or 2 canned jalapeno chili peppers, rinsed, seeded and chopped; or one 4oz. can diced green chili peppers, drained
1c. shredded Monterey Jack cheese(4oz)
2c. chopped cooked chicken
Sliced pitted ripe olives(optional)
Chopped tomatoes(optional)
sliced green onions(optional)

Cook onion, garlic, coriander, and pepper in butter in a saucepan until onion is tender. Stir flour into sour cream(or yogurt) and add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.
For filling stir 1/2 c. of the sauce into chicken. Place about 1/4 c. filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12"x7 1/2"x2" baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.
Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more, or until cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes. Makes 4 servings.
Note: I like to grill my chicken for nice flavor.




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